Thai · Lunch
Spicy Ground Chicken Salad (High-Protein)
Ground chicken and diced chicken breast are stir-fried with fish sauce and lime, then folded with toasted rice powder, shallot, mint, and cilantro in the Thai larb tradition. Served over lettuce cups with cucumber and fresh chili.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
421Calories
54.8gProtein
15.9gFat
19.2gCarbs
7gSugar
5.2gFiber
1580mgSodium
200mgChol
4.2gSat Fat
895mgPotassium
78mgCalcium
3.5mgIron
0.7mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Toast the jasmine rice in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then grind to a coarse powder.
2
Sear
Heat the vegetable oil in a wok over medium-high heat, add ground chicken and chicken breast, breaking up with a spatula; cook 5-6 minutes until no pink remains.
3
Fold
Whisk the egg white until frothy, then stir into the hot chicken off the heat for 30 seconds until opaque, coating the meat evenly.
4
Build
Transfer chicken to a mixing bowl. Finely dice the shallot, tear the mint, chop the cilantro, slice the scallions and chili. Add these with fish sauce, lime juice, sugar, gochugaru, and rice powder; toss until glossy.
5
Plate
Arrange lettuce leaves and sliced cucumber on a plate, spoon warm larb alongside or into cups, scatter remaining mint and cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g ground chicken
- 4.8 oz136g chicken breast
- 22 large egg white
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp jasmine rice
- 22 small shallot
- 4 tbsp4 tbsp mint
- 4 tbsp4 tbsp cilantro
- 44 scallions
- 22 fresh chili
- 1 tsp1 tsp gochugaru
- 44 large lettuce leaves
- 2/3 cup80g cucumber
- 2 tsp2 tsp vegetable oil
